There’s something about the fresh, herbaceous flavor of pesto combined with tender ground chicken that just sings comfort and freshness at the same time. This Baked Chicken Pesto Meatballs Recipe is one of those dishes that's both downright delicious and surprisingly simple to make, perfect for a weeknight dinner or a crowd-pleasing appetizer.

The image shows a white shallow bowl filled with thick spaghetti pasta coated in green pesto sauce, creating a smooth, herbaceous texture that covers every strand. On top of the pasta, there are seven round meatballs that are browned with visible bits of herbs and orange carrot pieces mixed in, adding a rough and varied texture. Scattered around the bowl are small green basil leaves and thin, flat shavings of pale white cheese. The background is a white marbled surface, with a small white dish of green pesto and another white dish with more cheese shavings partially visible at the bottom and right side of the image. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Chicken Pesto Meatballs Recipe
Top Tip
How to Serve Baked Chicken Pesto Meatballs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Chicken Pesto Meatballs Recipe

Why You'll Love This Recipe

I honestly can’t get enough of these chicken pesto meatballs. Every time I make them, the family huddles around the kitchen, eager for that first bite. They’re juicy, packed with fresh veggies, and that pesto brings this wonderful, slightly nutty flavor that elevates simple chicken meatballs into something really special.

Fresh and Flavorful: The bright basil pesto infuses each meatball with a herbaceous punch that keeps you coming back for more.
Healthy Veggies Sneak-In: Grated zucchini and carrot keep these meatballs moist and add a subtle sweetness and nutrition.
Easy and Foolproof: Baking instead of frying means less mess, and you get perfectly cooked, tender meatballs every time.
Versatile Serving Options: Serve them alone, with pasta, or as a tasty sub sandwich filling – the possibilities are endless!

A white bowl filled with thick spaghetti coated in green pesto sauce, twisting around a golden fork with a black handle at the left side. On top of the spaghetti, there are seven round meatballs with a slightly browned outside and bits of green and orange herbs and vegetables inside. Two meatballs are cut open to show the inside texture. Thin, flat slices of pale cheese and small green basil leaves are scattered on the pasta. The bowl rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe balances simple, fresh ingredients to create meatballs that are juicy, flavorful, and full of texture. Each component plays a crucial role, so choosing quality ingredients really makes a difference in the final dish.

Flat lay of ground chicken shaped into a loose mound, a small pile of fresh grated zucchini, a neat heap of freshly grated bright orange carrot, a small white ceramic bowl filled with vibrant green basil pesto, a single large brown egg with a smooth, uncracked shell, a small white bowl of golden breadcrumbs, a small white bowl holding finely grated pale yellow parmesan cheese, a small white bowl of coarse white salt, a small white bowl of cracked black pepper, a small white bowl containing fine garlic powder, and a tiny white bowl with bright red pepper flakes all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground chicken: A lean protein base that stays tender when combined with veggies and pesto.
Zucchini: Adds moisture and a gentle earthy flavor; draining it helps avoid soggy meatballs.
Carrot: Brings a touch of sweetness and additional moisture for juicy meatballs.
Basil pesto: The star flavor – it adds herbaceous, garlicky richness along with a hint of nuttiness.
Egg: Acts as a binder to keep the meatballs from falling apart.
Breadcrumbs: Gives structure and helps absorb moisture ensuring a perfect texture.
Parmesan cheese: Adds a savory umami punch and balances the flavors.
Salt and pepper: Essential seasoning to enhance all the flavors.
Garlic powder: Boosts the garlic notes without dominating the pesto.
Red pepper flakes: A subtle kick to add complexity and a touch of heat.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Baked Chicken Pesto Meatballs Recipe is how easy it is to tweak – whether you want to dial up the spice, sneak in extra veggies, or swap breadcrumbs for a gluten-free version. Feel free to make it your own!

Swap the breadcrumbs: I've successfully used almond flour or crushed gluten-free crackers with great results if you need a gluten-free option.
Extra veggies: Sometimes I throw in finely chopped spinach or kale for added nutrition and color.
Cheese switch-up: Try adding shredded mozzarella or swapping parmesan for pecorino for a sharper flavor.
Herb booster: I like doubling the pesto or stirring in fresh herbs like thyme or oregano when I’m feeling adventurous.

Step-by-Step: How I Make Baked Chicken Pesto Meatballs Recipe

Step 1: Prep the Veggies With Care

Start by grating your zucchini and carrot. A box grater works perfectly here. Make sure to gently pat the zucchini with a paper towel — this helps soak up extra moisture so the meatballs stay firm and not soggy. Trust me, this little step makes a huge difference!

Step 2: Mix the Magic Ingredients

In a large bowl, combine your ground chicken, grated veggies, pesto, egg, breadcrumbs, parmesan, and seasonings. I usually start mixing with a spatula but finish with my hands to make sure everything is evenly distributed without overworking the meat. This ensures tender meatballs. Don’t overmix – just bring it together.

Step 3: Shape Your Meatballs

Using a small cookie scoop or your hands, form the mixture into 2-inch balls—golf ball size is just right. Place them on a parchment-lined or lightly greased baking sheet in a single layer, giving them room to bake evenly. I usually end up with about 22 meatballs from the batch, perfect for a crowd or meal prepping.

Step 4: Bake to Perfection

Pop the tray in the oven preheated to 375°F (190°C). Bake your meatballs for 12 to 14 minutes until the tops turn a lovely golden brown and they’re cooked through. I grab my meat thermometer to check – the internal temp should hit 165°F (74°C). It’s a sure way to avoid undercooked or dry meatballs.

Step 5: Serve and Enjoy

I love serving these meatballs straight from the oven with an extra drizzle of pesto or a simple tomato sauce. Tossing them with pasta or stuffing them into a crusty roll makes for a fun twist. They’re just so versatile, and the leftovers always make great lunchbox hits!

Top Tip

Making baked meatballs light and moist can sometimes feel tricky, but with this recipe, I’ve nailed it down to a few key points I want to share. These tips save me every time and help keep my meatballs from drying out or falling apart.

Drain the zucchini well: Squeeze out excess liquid before mixing to avoid sogginess.
Don’t overmix: Gently fold ingredients together instead of pounding the mixture, or the meatballs end up dense.
Use a cookie scoop: It helps keep the meatballs uniform in size so they cook evenly.
Check internal temp: Using a meat thermometer ensures perfect doneness without guesswork or overcooking.

How to Serve Baked Chicken Pesto Meatballs Recipe

chicken pesto meatballs - Serving Suggestion

Garnishes

I’m a big fan of keeping it simple with fresh garnishes like extra torn basil leaves and a light sprinkle of freshly grated parmesan right before serving. Sometimes a quick drizzle of good olive oil or a squeeze of lemon adds just the right brightness that lifts the whole dish.

Side Dishes

My go-to sides here usually include a crisp green salad or roasted vegetables like asparagus or Brussels sprouts. You can also serve these meatballs over spaghetti, zoodles, or creamy polenta for a more filling meal. Garlic bread never hurts either!

Creative Ways to Present

For gatherings, I like arranging the meatballs on a platter with small bowls of dipping sauces – pesto, marinara, or even a spicy aioli. They also make fantastic slider sandwiches topped with melted mozzarella and fresh tomatoes for a party crowd.

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs in an airtight container in the fridge, and they keep well for about 3-4 days. Just reheat gently so they stay moist, and they’re ready to elevate your lunch or dinner the next day.

Freezing

These meatballs freeze beautifully! I bake them, let them cool completely, then freeze in a single layer on a baking sheet before transferring them to freezer bags. That way, you can grab exactly how many you want later. When frozen, they keep up to 3 months.

Reheating

I usually reheat frozen or refrigerated meatballs in the oven at 350°F, covered with foil to keep them moist. You can also microwave them gently if you’re short on time, but the oven method keeps the texture best.

Frequently Asked Questions:

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works well in this recipe and will yield similarly tender meatballs. Just be sure to watch the cooking time as turkey can dry out faster.

Do I have to use store-bought pesto?

Not at all! Homemade pesto adds an extra fresh touch, but store-bought works great too. Just pick a good quality one with fresh basil for best flavor.

How do I prevent meatballs from falling apart?

Make sure to not overmix the meat mixture and use an egg and breadcrumbs as binders. Also, patting dry the zucchini helps keep the texture firm. Baking instead of frying gives an even cook that holds shape well.

Can I make these meatballs gluten-free?

Yes! Just swap breadcrumbs for gluten-free breadcrumbs or almond flour. The texture might change slightly but they’ll still be delicious and hold together well. Just be mindful of your pesto’s ingredients too.

Final Thoughts

This Baked Chicken Pesto Meatballs Recipe holds a special place in my kitchen because it’s both nourishing and exciting — a recipe that shows you don’t have to settle for bland meatballs. I hope you enjoy making them as much as I do; they’re a wonderful way to bring fresh flavors and wholesome ingredients to your table fast, with minimal fuss. Give it a try for your next dinner, and I’m certain you’ll have a new favorite on repeat!